Process for curing meats.



E. E. BURKLE. PROCESS ron GURING MBATS'. APPLICATION FILED MAR.26, 1.913.l

1 ,1 24,85 1 Patented Jan. 12,v 1915.

WITNEssEs INVENTOR j' I* Edwarall". Barile.

EDWARD E. BURKLE' 0F BRIDGEPORT, OHIO.

PROCESS FOR CURJNG'y MEATS.

Specication of Letters Patent.

` Patented-Jan. 12, 1915.

Application filed March 2G, 1913. Serial No. 756,961.

T 0 all whom it may concern.'

Be it known that I, EDWARD E. a. citizen of the United States of America, residing at Bridgeport, in the county of Belmont and State of Ohio,have invented certain new and useful Improvements in Processes for Curing Meats, of lwhichthe following is a specification.

This invention relates to the curing ofl meats and the like and, more particularly, to a method or process therefor.`

The objects 'of myinvention are, the production of a process whereby the meat is cured in one operation without any finishing process; one by which meat can be cured without waiting for the animal heat to be taken'out'of the meat with no danger of the meat spoiling; one that is a simple,

cheap and eilicient process whereby meatsy may be cured without the'necessity of expensive refrigeration plants in which to store the meat until `in condition for curing.

In carrying out my process I prefer'to use the pumping method, a simple and eiicient mechanism for the performance of which is shown in the accompanying drawing.

A cylinder l is provided with a suitable piston 2 carried on the `rod or stem 3, the upper end 'of which has apivotal -connection with a suitable operating handle 4f.

' The lower end of said cylinder l, is provided with a base 5 through which it may be fastened to a table or other suitable support. Communicating with said cylinder through the base 5,4 is a suitable inlet port 6 adapted to be closed by the valve 7 and said portv communicates with the intake pipe .8. The cylinder l is further provided, near its lower end, with the outlet port 9, closed by a suitable valve 10, said port 9 being adapted to discharge the contents ci cylinder 1 into a discharge pipe 11 communicating therewith. -Discharge pipe 1l is provided, at its outer extremity, with the perforated needle-nozzle 12, adapted to penetrate the meat to be cured. A tank 13, for holding the meat curing solution,'is placed at any convenient point for the reception of the free end of the intake pipe 8. .A f v In curing meats by my .processy take twenty-five gallons of pure, cleanfwater, add twelve and one-half pounds f granulated sugar, six and. one-half pounds of'ggranulated saltpeter and two ounces of--ca-rbnate of soda. thoroughly dissolved, to this add BURKLE,

land pump this part full.

salt enough to make at least a, ninetyive per cent. solution. Av first requisite is that the meat should be soft and pliable as, ifl

too firm, there is danger of the solution not spreading properly after leaving the needle. In pumping bacon; insert the needle in the side of the bacon, making the insertions about four or five inches apart, being careful to insert it asfar as possible so that the solution will reach the other4 side. pressure on the pump while withdrawing the needle soas to distribute the solution better. If the bacon is extra thick it may be necessary to-pump it from both sides.

In pumping hams, insert the needle in the middle of the face of the ham on the fleshiest side of the bone with the point toward the hock'end. With the needle in this po*- sition, pump in the solution until it begins to low^from the hoek end. Now draw the needle back, butfnot out of the hamas the object is to make on'ly one insertion, and

force it in again lwith the point a little outlward from the bone and pump the solution in until the ham gets'well filled or swelled full. Draw the needle back again and force it down on the other side of the bone with the point, toward the large end of the rham Alwaysbe sure to have the point of the needle reasonably .close to the bottom of the ham, while pumping, so as to get the solution into the meat i next to the skin side. The main object is to pump the ham full of the solution in all parts. The operator will have to use his judgment to some eXtent in this respect.

.To pump shoulders, insert the needle in the Heshy part othe hock end, with the point toward the hock end, first on one side of the bone and then on the other, pumping each side full.v Now insert the needle underv the vshoulder blade and pump full, then insert the needle on top of the shoulder blade and pump full. Be ysure to get all parts of the' shoulder well illed with the solution especially the joint of theyshoulder blade.

With California hams, pump in the 'same way as described for the hoek end of the shoulder.

To pump beef tongues, insert the needle r sav Ixeep the point up to the small end and pump pulling the needle back'as the tongue fills up.

In' carrying out the operation of pumping Imeat, it is best to have the meat on a table then sprinkle a little salt. Let the meat remain undisturbed until cured.

The curing requires the followingr times Bacon requires from two to four days, depending on the size of the bacon; ham requires from one to two weeks; shoulders and tongues require one week; California hams require four or ivedays, except when eXtra large, when one ,week is required. If it is desired to smoke the meat, which may be done at any time after curing, soak the meat in cold Water for one hour., wash it vand hang in the smoke house and smoke Well. By this treatment meat cannot get too salty and will not be tough and there is practically no danger of its spoiling, if Well pumped.

, As stated before, the animal heat does not have to be taken out of the meat before treating. Hogs may be'killed one day and out up and pumped the next without any dan er of the meat spoiling.

aving described my invention, what l claim as new and desire to secure by Letters Patent, is

In a process of curing meats, impregnating the same with an unheatedsolution consisting of water, granulated sugar, saltpeter, carbonate of soda and salt, sprinkling thev meat so impregnated with saltpeter thereafter, sprinkling with salt and then allowing it to stand until cured.

In testimony whereof I hereunto aiiix my I signature in presence of two witnesses.

' EDWARD E. BURKLE. Witnesses:

-W. F. KRAUSE,' ROBERT H. CLAYLAND. 

